Name: Creamy Mushroom Spinach Lasagna Recipe
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 1 cup ricotta cheese; ¼ cup shredded mozzarella cheese; 2 tbsp freshly grated parmesan cheese; 1 small egg, beaten; 1 tbsp fresh parsley, chopped; Dash of fresh nutmeg, grated; Sea salt and freshly cracked pepper, to taste; ½ small sweet yellow onion, diced; 2 large handfuls baby spinach; Pinch of crushed red pepper flakes; 8 oz button mushrooms, sliced; 8 oz cremini mushrooms, sliced; 2 cloves garlic, minced; 1½ tbsp butter, divided; 2½ tbsp butter; 2½ tbsp all-purpose flour; 2½ cups whole milk; Dash of fresh nutmeg, grated; Sea salt and freshly cracked pepper, to taste; No-cook lasagna noodles; Additional shredded mozzarella cheese for layers and topping; Additional freshly grated parmesan cheese for topping; Fresh parsley for garnish; Cooking spray for dish

There’s something incredibly comforting about layers of creamy cheese, tender mushrooms, and vibrant spinach all baked up in one dish. This Creamy Mushroom Spinach Lasagna Recipe hits that perfect note between hearty and fresh, making it a go-to for cozy dinners that feel special without a ton of fuss.

A white plate holds a square piece of lasagna with three visible layers: the top layer is lightly browned melted cheese with some green spinach leaves peeking through, the middle layer shows a mix of creamy white sauce and green spinach with bits of cooked mushrooms, and the bottom layer is a white cheesy base with more mushrooms and spinach. On the left side of the plate, fresh green parsley leaves add a pop of color. The plate sits on a wooden table next to a folded colorful napkin with a fork and knife. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Mushroom Spinach Lasagna Recipe
Top Tip
How to Serve Creamy Mushroom Spinach Lasagna Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Mushroom Spinach Lasagna Recipe

Why You'll Love This Recipe

I remember the first time I made this Creamy Mushroom Spinach Lasagna Recipe – the moment I took it out of the oven, the aroma alone had me hooked. It’s been my little secret for impressing guests and enjoying a hearty meal any night of the week without too much stress.

Richly Creamy Layers: The blend of ricotta, mozzarella, and a velvety white sauce creates a luscious texture that melts in your mouth.
Earthy, Flavorful Mushrooms: Using a mix of button and cremini mushrooms really deepens the savory taste, giving the lasagna a robust character.
Vibrant Spinach Touch: Adding fresh baby spinach balances the richness and adds a comforting, fresh bite that keeps it light.
Easy No-Boil Noodles: The no-cook lasagna noodles save time and mess, so you can focus on building your layers and enjoying the process.

Ingredients & Why They Work

This recipe combines fresh and creamy ingredients that complement one another beautifully. Each element has its place — from the silky ricotta mixture to the flavorful sautéed mushrooms and sautéed spinach, everything works in harmony to create those perfect layers.

Flat lay of a small white ceramic bowl of fresh ricotta cheese, a small white ceramic bowl with shredded mozzarella cheese, a small white ceramic bowl of freshly grated Parmesan cheese, a single whole uncracked brown egg, a few sprigs of fresh parsley, a small mound of freshly grated nutmeg, a small white ceramic bowl with sea salt and freshly cracked black pepper, a small white ceramic bowl with softened yellow diced onion, two large handfuls of fresh baby spinach, a small white ceramic bowl with crushed red pepper flakes, a small white ceramic bowl filled with sliced fresh button mushrooms, a small white ceramic bowl filled with sliced fresh cremini mushrooms, two peeled cloves of fresh garlic, a few smooth no-cook lasagna noodles stacked flat, a small white ceramic bowl with melted butter, a small white ceramic bowl with all-purpose flour, a small white ceramic bowl filled with whole milk — all arranged in perfect symmetry and realistic proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ricotta Cheese: Provides that smooth, creamy base for the cheese layers. Look for fresh ricotta with a mild flavor and a slightly grainy texture that’s perfect for mixing.
Mozzarella Cheese: Adds melty cheesiness and a beautiful gooey texture between layers and on top.
Parmesan Cheese: Freshly grated Parmesan boosts savory depth and brings a subtle sharpness.
Egg: Acts like a binder in the ricotta mixture, helping it hold together as the lasagna bakes.
Fresh Parsley: Brightens the cheese mixture and adds a mild herbaceous note.
Nutmeg: Just a dash works wonders in both the ricotta mixture and the béchamel (white sauce), enhancing the flavors with warmth.
Butter: Essential for sautéing and making the rich white sauce that gives the lasagna such a creamy consistency.
Onion: Adds sweetness and a subtle flavor base — sauté it gently to bring out maximum flavor.
Baby Spinach: Fresh spinach adds color, nutrients, and a delicate texture that pairs perfectly with the creamy layers.
Crushed Red Pepper Flakes: A pinch adds just enough heat to keep things interesting without overwhelming the dish.
Button and Cremini Mushrooms: A combo of these varieties provides earthiness and depth; I love the mix for better texture and flavor.
Garlic: Enhances the mushrooms and adds that unmistakable savory punch.
No-Cook Lasagna Noodles: These save time by making boiling unnecessary and absorb flavor beautifully as they bake.
Flour: Used in the white sauce to create a smooth, thick béchamel.
Whole Milk: Makes the white sauce rich and creamy, perfect for saturating the noodles without being heavy.
Sea Salt & Freshly Cracked Pepper: Essential seasoning to balance and enhance every flavor in the dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Creamy Mushroom Spinach Lasagna Recipe has been my canvas for small tweaks depending on the season and what I have at home. Don’t hesitate to make it your own by playing with add-ins or swapping cheeses to suit your taste.

Variation: I’ve sometimes added sautéed artichoke hearts or roasted red peppers for a bit more texture and tang — it’s a nice twist when you want to surprise your family.
Dietary modification: For a gluten-free version, swap the noodles for gluten-free no-boil pasta sheets and use a lactose-free milk alternative in the white sauce.
Cheese swaps: Manchego or fontina work beautifully if you want a slightly different cheesy flavor, but mozzarella keeps it classic.
Make it vegan: You can experiment with a tofu ricotta and plant-based milk béchamel, plus vegan cheeses to keep that creamy vibe.

Step-by-Step: How I Make Creamy Mushroom Spinach Lasagna Recipe

A white round ceramic dish filled with a baked layered casserole showing a golden brown and bubbly top layer of melted cheese. Underneath the cheese are creamy white sauce layers with hints of brown crust around the edges, topped with small sprinkled green herb pieces. The dish sits on a wooden table next to a folded red, white, and green patterned napkin. photo taken with an iphone --ar 2:3 --v 7

Step 1: Make the Ricotta Cheese Mixture

Start by combining ricotta, shredded mozzarella, freshly grated Parmesan, the beaten egg, chopped parsley, and a tiny dash of freshly grated nutmeg. Season with salt and pepper. Stir it all together until it’s creamy and combined. This mixture is what ties the layers together — be sure not to overbeat it or it might get too runny.

Step 2: Sauté Onions & Spinach

Heat a bit of butter over medium heat and gently cook the diced onion until tender and sweet, about 4-5 minutes. Toss in the baby spinach and crushed red pepper flakes, cooking just until the spinach wilts. Season with salt and pepper and set aside in a bowl. This step adds freshness and a delicate balance to the creamy layers.

Step 3: Cook the Mushrooms

In the same skillet, melt more butter and add your sliced mushrooms. Cook over medium-high heat without stirring too much — letting them brown a bit makes all the flavor difference. Add garlic, salt, and pepper, then cook for another minute. Let the mushrooms cool in a separate bowl. The goal here is deeply caramelized mushrooms that don’t release soggy water in your lasagna.

Step 4: Prepare the Creamy White Sauce (Béchamel)

Melt the last of the butter and whisk in flour to make a roux. Cook for about 1-2 minutes, then slowly whisk in the milk, continuing until the sauce thickens and bubbles. Add your nutmeg, salt, and pepper to season. This sauce is the magic that makes your layers irresistibly creamy and cohesive.

Step 5: Assemble Your Lasagna

Preheat your oven to 375°F and grease your baking dish. Start with a layer of white sauce, then place the no-cook noodles on top. Spread some ricotta mixture over the noodles, followed by half of the spinach and half of the mushrooms. Sprinkle mozzarella over that. Repeat with another layer, then top with noodles again, remaining white sauce, mozzarella, and a final dusting of Parmesan. It’s a bit like painting layers — take your time for even distribution.

Step 6: Bake and Rest

Bake uncovered for 35-40 minutes until bubbly and the top is golden brown. Let it rest for 10-15 minutes before slicing — this wait is key for setting the layers so they don’t slide apart when plated.

Top Tip

After years of making this dish, I’ve learned that patience in both cooking the mushrooms and resting the lasagna makes all the difference in flavor and texture. Here are my top personal tips to get the best results.

Mushroom Browning: Resist the urge to stir constantly; letting mushrooms sit undisturbed helps caramelize them and intensifies their flavor.
Don’t Skip the Nutmeg: It adds a subtle warmth that blends perfectly with the creamy cheese and white sauce — it’s a small but powerful touch.
Use No-Cook Noodles: They absorb sauce beautifully and save you from extra prep, but make sure layers are generous with sauce so the noodles don’t dry out.
Rest Before Serving: Letting the lasagna cool for 10-15 minutes after baking helps everything set, making slicing easier and presentation neater.

How to Serve Creamy Mushroom Spinach Lasagna Recipe

Creamy Mushroom Spinach Lasagna - Serving Suggestion

Garnishes

I almost always finish with a sprinkle of fresh chopped parsley — it brightens the entire dish and adds a pop of color that makes the serving feel fresh and inviting. A little extra grated Parmesan on top also never hurts, especially right before serving.

Side Dishes

I love pairing this lasagna with a simple green salad tossed in lemon vinaigrette or a crisp Caesar salad for a classic combo. Roasted seasonal veggies like asparagus or Brussels sprouts work well too to balance the richness.

Creative Ways to Present

For special occasions, I’ve served individual portions in small ramekins for a pretty presentation that feels personalized. And sometimes, I top the lasagna with edible flowers or microgreens for a restaurant-worthy look that wows guests.

Make Ahead and Storage

Storing Leftovers

Once the lasagna has cooled completely, I cover it tightly with plastic wrap and store it in the fridge. It keeps beautifully for 3-4 days, and honestly, the flavors meld even more overnight.

Freezing

I’ve successfully frozen portions wrapped well in foil and plastic wrap for up to 2 months. Just thaw in the fridge overnight before reheating. Freezing works great if you want to prep in advance or save leftovers for a quick meal.

Reheating

I prefer reheating in the oven at 350°F, covered with foil to prevent drying out. About 20-25 minutes until warmed through works great. You can uncover for the last few minutes to refresh that golden top.

Frequently Asked Questions:

Can I use fresh cooked lasagna noodles instead of no-cook?

Absolutely! If you prefer, you can cook the lasagna noodles ahead according to package instructions. The layering and baking process remains the same, though the no-cook noodles really save time and absorb sauce wonderfully.

How do I keep the lasagna from being watery?

Make sure to sauté mushrooms until nicely browned and their moisture has evaporated before adding them to the dish. Also, don’t skimp on the white sauce layers, as they help the noodles absorb excess liquid. Resting the lasagna after baking helps it set, minimizing any watery texture.

Can I make this recipe dairy-free?

You can try substituting dairy cheeses with plant-based alternatives and use a non-dairy milk to make the white sauce. Keep in mind that the texture may vary slightly, so choose creamy vegan cheeses and a thicker plant milk like oat or cashew for best results.

Can I add other veggies to this lasagna?

Definitely! This recipe is versatile. You can add roasted red peppers, zucchini slices, or even artichoke hearts. Just sauté or roast them first to prevent extra moisture and layer them with the spinach and mushrooms for added flavor complexity.

Final Thoughts

This Creamy Mushroom Spinach Lasagna Recipe is one of those dishes I come back to again and again when I want something filling yet fresh and a bit elevated. The way the creamy layers, earthy mushrooms, and bright spinach come together reminds me that simple ingredients treated with care can become something truly special. Give this recipe a try on your next cozy night in — I promise it’ll be a new favorite you’ll want to make over and over too.